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baked pumpkin doughnuts

10/8/2019

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Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.

These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!

This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.

ingredients

Doughnuts
  • 1 - 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 -1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract
Brown Sugar Icing
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (60ml) milk
  • 1 Tablespoon (14g) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cups confectioners’ sugar, sifted
  • pinch of salt, to taste


VIDEO coming soon!

directions

  1. Preheat oven to 350°F (177°C). Spray  doughnut with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside.
  3. In your stand mixer (fitted with SideSwipe) or a medium bowl, mix/whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the dry ingredients into the wet ingredients, then fold everything together gently just until combined and no flour pockets remain.
  4. Spoon the batter into the donut cavities or for ease. We used a teaspoon, but you may prefer using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup. Fill each cavity about halfway.
  5. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, tap your finger onto the top of the donut. If the donut bounces back, they’re done.
  6. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For donuts holes, bake in a mini muffin tin for 8-9 minutes.
  7. Make the icing: Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired– we always add a little pinch too all our icing and frostings. Let the icing cool for 5-10 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the icing. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about an hour so you can stack or transport the donuts.
  8. Don't cover the iced doughnuts until they are very cool and a little dried out. Otherwise your icing will melt and look terrible. They'll still taste delicious, though!
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blueberry cobbler

7/29/2019

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Take advantage of blueberry season with this homey, scrumptious and easy-to-make blueberry cobbler. Featuring a soft cake topping and a hint of orange in the fruit layer, it's sure to please! You'll love that it's not too sweet or heavy for the summer months.

We squeezed some clementines we had languishing in our refrigerator for the orange juice and it added a lovely flavor, we think. But any OJ will do.

​This recipe, adapted from one we found on allrecipes.com, will make either an 8x8 cobbler or 4-6 ramekins for individual portions. If you have a lot of cobbler lovers, you can double the recipe and make in a 9x13 pan.

Serve warm or at room temperature, with a dollop or whipped cream or a big scoop of ice cream. Any way you eat it, it's delicious!

ingredients

  • 3 cups fresh blueberries (frozen works, too)
  • 3 Tablespoons white sugar
  • 1/3 cup orange juice (fresh squeezed or bottled)
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup white sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract

directions

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  1. Heat oven to 375 degrees F (190 degrees C).
  2. Spray an 8x8 pan or 4 large or 6 small ramekins with cooking spray. Set aside.
  3. In a medium bowl, gently toss together until blended: blueberries, 3 Tablespoons sugar, and orange juice.
  4. Fill baking pan or ramekins. Set aside.
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In a small bowl or large measuring cup, thoroughly mix flour, baking powder, and salt. Set aside.
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  1. In your stand mixer, fitted with SideSwipe or a flat paddle, cream butter and 1/2 cup sugar at medium to medium-high speed until light and fluffy.
  2. Beat in egg and vanilla extract on medium speed until well incorporated
  3. Gradually add flour mixture on low speed, stirring just until ingredients are combined. Completed batter should look like this photo:
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Drop batter by rounded tablespoons over blueberry mixture. For a tidier look, spread batter to cover as much of the blueberry mixture as possible.
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 Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
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Serve warm or at room temperature. Top with powdered sugar, whipped cream, or a scoop of ice cream. Leftovers (if there are any) will keep for a day at room temperature or a few days in the fridge.
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all about sifting

4/2/2019

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Do you wonder how and when you should sift your ingredients? Is sifting really necessary?

For most recipes where you use a stand mixer - like cakes, cookies, cheesecakes - it's fine to combine your dry ingredients with a whisk. Whisking breaks up most lumps, including when you're incorporating cocoa powder (which can be clumpy).

When should you sift? When the recipe calls for it! Sifting is called for when you are folding dry ingredients gently into delicate, wet batter like angel food cake or our recent madeleines. 

Do you need a sifter? We don't use one. We use a fine-mesh sieve over a piece of parchment paper or a bowl. A sieve can be used in many other ways and justifies its place in our kitchen.

Happy Baking!

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Banana blueberry muffins

3/22/2019

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This quick recipe combines the moistness and sweetness of banana bread with little hints of tartness from blueberries. The combo muffins are great for breakfast or a snack.

We made our version with a combination of fresh and frozen berries, adding frozen berries to the top just before baking for a little cuteness. We also use fat-free yogurt, which makes the muffins lower in calories, but perhaps not quite as moist as with full-fat yogurt. We didn't miss the extra fat on the first day, but we think that using a higher-fat yogurt would extend the shelf life of these little treats.

We used our mixer and SideSwipe for this recipe (as always). It makes mashing the bananas and creaming everything together a breeze. Just remember with a quick bread like this to use slower mixer speeds and to mix only until ingredients are combined. Otherwise you'll end up with a tougher textured end result.

Fold your blueberries by hand. They're too fragile for the mixer!

​Makes 24 standard size muffins or 48 mini-muffins. Best within a day or so of baking.
​

ingredients

  • 1 cup mashed bananas - the darker the better
  • 1 cup granulate sugar
  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup vanilla or blueberry yogurt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 to 1-1/2 cups blueberries, fresh or frozen
  • Cinnamon and/or granulated sugar for topping - optional

directions

  1. Heat oven to 350F.
  2. In your stand mixer, fitted with SideSwipe, beat together on low-medium speed the sugar and bananas until smooth-ish.
  3. Add yogurt, eggs, oil and vanilla and mix on low-medium speed until well combined.
  4. In a separate bowl, whisk together flour, salt and soda. Add to the mixer.
  5. On lowest speed, mix the ingredients just until combined.
  6. Remove mixing bowl from mixer. Add blueberries, folding them in gently with a spatula until distributed.
  7. Spray the insides of a muffin tin with cooking spray with flour or use paper liners. We sprayed and then sprinkled sugar over the cups.
  8. Portion into standard or mini cupcake pans, filling about halfway.
  9. Bake standard muffins about 18 minutes. Bake mini muffins for 9-11 minutes. Muffins are done when the spring back when touched lightly and the edges are a golden brown.
  10. Store on the counter for a couple of days. Freeze the extras for up to a month.
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